Best Grilled Grouper Recipes

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTEDFINGERLINGS AND WATERCRESS CREAM

Steps:

• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.
• Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin-side down on a plate and generously rub the blackening spice onto the flesh. Set aside.
• Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grapeseed oil for a fine puree.
• Heat the remaining 2 tablespoons grapeseed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes.
• To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.

GRILLED GROUPER WITH MANGO BUTTER

Steps:

• Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
• Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.
• Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

GRILLED GROUPER AND STEWED WHITE BEANS WITH ARUGULA AND TOMATOES

Steps:

• For the beans with arugula and tomatoes: Slice the bacon strips into 4 even pieces and cook in a large stock pot over medium-high heat until brown and starting to get crispy. Add the onion and stir, making sure to scrape the bottom of pot. Cook until the onion is soft, about 5 minutes. Add the beans, chicken stock, 8 cups of water, salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer. Stir the beans frequently and check the water level: If they start looking dry add a little more water. When the beans no longer float, after about an hour, reduce the heat to low. Continue cooking until the beans are soft, 25 to 30 minutes more.
• For the grilled fish: Heat a grill or heavy grill pan over medium-high heat. If using a grill, coat the fish with the oil, season with salt and pepper and add to the grill using tongs to adjust the fish and prevent sticking. If using a grill pan, season the fish with salt and pepper and add the oil to the grill pan (if the oil begins to smoke, reduce the heat slightly). Cook the fish until white on all sides and edges and firm to the touch, 3 to 4 minutes per side.
• Just before serving, add the tomatoes and arugula to the beans and stir in to heat the tomatoes and wilt the arugula, just a few minutes. Serve with the fish.

GRILLED GROUPER FILLETS WITH CREOLE SALSA

Steps:

• Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
• Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.

GRILLED FILLET OF GROUPER WITH ROASTED CIPOLLINI AND TOMATOES

Steps:

• For the garlic confit: Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
• For the grouper: In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
• For the roasted cipollini and tomatoes: Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves). Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
• To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley.
• Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTED FINGERLINGS, AND WATERCRESS CREAM

Steps:

• Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin side down on a plate and generously rub the Blackening Spice onto the flesh. Set aside. Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes. To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.
• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.

GRILLED GROUPER AND ASPARAGUS W/ CITRUS MARINADE

Steps:

• Make the vinaigrette by mixing all ingredients but the oil; then drizzle oil in while whisking briskly. Reserve. While a large pot of water starts to boil, salt and pepper grouper fillets, coat with 1/2 of the vinaigrette and let sit for 5 minutes. Blanch asparagus for 2 minutes; toss with olive oil, sea salt and fresh-cracked pepper. Grill for 3 minutes. Grill carrot, mushroom and onion slices about 5 minutes. Grill fillets for 3 minutes on each side; the flesh will flake when ready. Layer vegetables on plates, place hot fillets on top and drizzle with the remaining vinaigrette. Call your guests to the table, refresh their glasses, put on your favorite asparagus music and enjoy a delicious grouper and asparagus salad.

GRILLED BLACKENED GROUPER SANDWICH

Steps:

• 1. Heat grill. Place spices in a bowl and mix well. Divide baguette into four sections the length of a fillet and then split each in half. 2. Melt butter in a frying pan and turn off heat. Place fillet in pan just long enough to coat with butter. Remove fillets and set aside. Do the same with the inside face of the baguettes. Liberally sprinkle the spice mixture on all sides of fish to coat. 3. Grill fish 3-4 min. on each side until fish flakes easily. Grill bread until just golden. Place coleslaw or tarter sauce on baguette. Top with fillet and other half of baguette and enjoy! Wine pairings: Gewürztraminer, Riesling/Rhine

GROUPER WITH TOMATO, AVOCADO, GRILLED VIDALIA ONIONS AND BASIL-LIME VINAIGRETTE

Steps:

• 1. Heat grill to high or oven to 400 degrees. Arrange onions on a baking sheet. Brush lightly with olive oil, then season with ½ teaspoon each salt and pepper. Grill onions until tender, sweet and slightly charred, 4-5 minutes per side. Or roast in oven 15 minutes. Transfer cooked onions to a mixing bowl and separate rings. Add tomatoes and avocado to bowl. Set aside. 2. Make vinaigrette: In a separate bowl, whisk together lime juice, olive oil and basil. 3. Make salad: Toss vinaigrette with onion-tomato-avocado mixture. Season with 1 teaspoon salt and ½ teaspoon pepper. Allow salad to marinate, tossing occasionally, at room temperature 10-15 minutes. (This allows the avocados to break down slightly and thicken the vinaigrette.) 4. Meanwhile, season fish fillets on both sides with remaining salt and pepper. Place fillets skin-side down on hot grill and cook until fillets begin to pull away from grill rack, 6-7 minutes. Flip and cook until fillets are golden brown and cooked through, 4-5 minutes more. Alternatively, cook on stove: Heat peanut oil in a cast-iron skillet set over high heat. Place fish fillets, skin-side down, into pan and cook until skin is crisp and begins to loosen from pan, 8-10 minutes. Flip and cook until fish is just cooked through, 2-3 minutes more. Remove fish fillets from heat and keep warm. 5. To serve, arrange 1 tomato slice each in center of 6 dinner plates, then place grilled onions and avocado slices on top of tomatoes. Top each salad with another tomato slice. Spoon 2-3 tablespoons vinaigrette over and around each salad. Top salad with fish fillets. Toss arugula in a mixing bowl with remaining vinaigrette and add to top of fish.

GRILLED GROUPER WITH ORIENTAL SAUCE

Steps:

• Combine sauce ingredients.
• Marinate fish in sauce at least 30 minutes.
• place the fish on light oiled grill, over hot heat.
• Brush frequently with sauce.
• Do not overcook.
• Fish is done when it flakes easy with a fork.

GRILLED FILLET OF GROUPER WITH ROASTED CIPOLLINI AND TOMATOES

Steps:

• For the garlic confit:.
• Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
• For the grouper:.
• In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
• For the roasted cipollini and tomatoes:.
• Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves). Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
• To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley.
• Preserved Lemons:.
• Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

GRILLED GROUPER SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with whisk until well blended. Cover; refrigerate until serving time.
• Brush fillets with 2 teaspoons of the oil; sprinkle with salt and pepper. Carefully brush remaining oil on grill rack. Place fillets on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until fish flakes easily with fork.
• On each bun bottom, place lettuce and fish. Spoon mayonnaise mixture evenly over fish. Cover with bun tops.

BLACKENED GROUPER, GRILLED ASPARAGUS, MORELS, FINGERLINGS RECIPE

Steps:

• Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside. Preheat the oven to 350 degrees and divide the fish into four portions, leaving the skin intact. Place the fillet skin-side down and rub generously with the blackening spice. Set aside. Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork. Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente. Saute the morels with the butter and the snap peas in a medium skillet over medium heat. Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the grape seed oil. Heat the remaining grape seed oil in a skillet over medium-high heat until it smokes. Place the grouper skin-side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes. To finish the dish, reheat the asparagus on a hot grill. Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables. Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves. This recipe yields 4 servings.

GRILLED GROUPER WITH BASIL-LIME PISTOU

Steps:

• 1. To prepare pistou, combine first 7 ingredients in a food processor; pulse until finely chopped. Let stand 10 minutes. 2. Prepare grill. 3. To prepare grouper, sprinkle fish evenly with salt and pepper. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork. Serve with pistou.

GRILLED GROUPER RECIPE

Steps:

• Preheat greased grill to medium-high heat. Place cilantro, dressing, lime juice and mustard in blender container; cover. Blend on medium speed until smooth.
• Cut one 12-inch square from each banana leaf. Cut reserved trimmings into thin strips; set aside for later use. Place one fillet in center of each banana leaf square. Spread 2 Tbsp. of the cilantro mixture over each fillet; top with one quarter each of the yuca and tomatoes. Fold in sides of each banana leaf to form packet; tie with banana leaf strips to secure.
• Place packets on grate of grill; cover grill with lid. Grill 15 to 20 min. or until fish flakes easily with fork. Place packets on individual serving plates to serve.